August 6, 2014

This is Edith Khurana’s 4th year attending the Maine Lobster Festival, and her 1st year as a contestant and finalist in the Maine Lobster Festival Seafood Cooking Contest. She is an emergency room doctor from Chicago, IL. An avid home cook, Edith taught her son to cook as well. He was in attendance to cheer his mother on.

“We really don’t have any lobster out in Chicago, you have to go to a specialty shop and pay a high premium for it,” Edith says. My recipe for Lobster Fried Rice is a traditional Philippine staple, and a favorite in my home. I usually use shrimp in this dish, since it is more readily available.” For this year’s contest, she used fresh, local lobsters.

Edith says her recipe is easy to make at home, and involves three basic ingredients: rice, garlic, and eggs. Then you add whatever ingredients to this base that you’d like. For her dish, Edith uses Jasmine rice, and always adds chopped green onions on top. “You can add scallions, jalapenos, peppers, chicken, whatever you feel like eating,” she adds.

A side garnish of cucumbers, shallots, and tomatoes with a blueberry balsamic vinaigrette was offered to judges. Edith’s table was set with delicate orange flowered serving bowls, chopsticks, and soy sauce.

We hope to see Edith return next year to the Lobster Festival and the Seafood Cooking Contest. Her Lobster Fried Rice was outstanding, and we encourage you to try making it at home!

Dr. K’s (Edith Khurana) Lobster Fried RiceEdith Khurana, Chicago, IL

5 pounds of raw, de-shelled lobster, cut into fours
3 cups of Jasmine long grain rice
1 head of finely chopped garlic
A dozen eggs, scrambled and cut into small pieces
1 cup of olive oil
Salt, to season
A bunch of green onions

Wash the Jasmine rice and place in appropriate amount of water, about 4 cups, (depending on the age of the rice). Once cooked (about 20 minutes) set aside to cool.

Clean in running tap water and de-shell the lobster. Half the lobster lengthwise and then cut each piece in two, so you have quarter pieces of lobster. Set aside.

Peel each head of garlic, making sure that each head is separated from the other head. Finely chop each head and set aside.

Beat the dozen eggs and fry in olive oil. When cooked, cut into small pieces with your spatula and set aside.

Place about half a cup of olive oil in the wok and heat the wok on medium heat. Add one head of finely chopped garlic and sauté until golden brown. Mix while doing so, so that the garlic does not get burned. When golden brown, add the quartered lobster. Salt and mix until pink. This is done fast so that the lobster does not get chewy and hard. Set aside.

Heat the wok again on medium heat. Place about half a cup of olive oil and sauté the other head of finely chopped garlic until golden brown. Mixing again while doing so, so that the garlic does not get burned. Add the cooled, steamed rice. Mix well as you go so that the garlic is evenly distributed and every kernel of rice is separated from each other. Add about a teaspoon of salt to taste. May add more if desired.

Let the rice slightly brown on the wok about 15-20 minutes, making sure that you are mixing from time to time. When browned, add the scrambled egg and then the lobster. The lobster should not be left too long in the heat as it may get hard and chewy. Top with minced green onion. Serve.

August 5, 2014

Andrew Hohns of Philadelphia, PA has always loved cooking. It is a family tradition. Andrew has been coming to the Midcoast Maine region for years, and his family has a long history in the area. In the 1930s, they settled here from France. His great-grandfather started the original FMC.

This year, Andrew was a finalist in the Maine Lobster Festival Seafood Cooking Contest with his recipe for Philly Lobster Cheesesteak. A delicious reinterpretation of a classic with all the regular fixings like cheeses, peppers, onions and sautéed lobster standing in for chopped sirloin. Andrew calls his recipe “an instant coastal classic.”

He offered up three versions of the sandwich for judges sampling pleasure:

Bring three inches of seawater or salted water to a boil in a kettle. Add lobsters. Parboil only, for two or three minutes. Let cool. Pick meat. Pulse meat briefly (2 or 3 pulses, max) in food processor to simulate the texture of chopped sirloin. Set aside.

“I made my own pasta, and there is even lobster in the pasta,” Tyrrell says of her dish. “This recipe calls for lots of lobster, and it is chock full of other Maine seafood like scallops and mussels.”

Tyrrell always has a more than willing group of family and friends who like to sample her recipes. “So far, I’ve made two attempts at this dish, and both have come out differently,” she laughs. “My neighbors are my guinea pigs, and I love it. They give me such helpful suggestions.”

The key ingredients to her recipes always include utilizing the entire lobster. “I shuck, save, and use all the body meat, walker legs, and this time I asked for female lobsters to use the roe as well.” She got her lobsters from Gurnet Trading to use in this year’s contest. Her recipe also called for scallops and mussels.

“I poached the seafood in white wine and garlic with some parsley, tarragon, and Fiore Olive Oil. I wanted my recipe to be filled with the flavors of Maine seafood, and I love seafood paired with pasta. It’s a special dish, complete with a double reduction sauce.”

Tyrrell’s table setting included a cobalt blue vase filled with garden flowers, matching blue flowered placemats, red plates, and green and blue wine glasses. Along with her Lobster Pasta with Seafood Trio, she served garlic bread, a micro green salad, and rosé wine.

We hope to see Tyrrell back next year with another one of her special recipes. Until then, try making this delicious dish at home!

In a small food processor, add the ¾ cup combined lobster meat and roe. Process on high until the meat and roe are a paste consistency. Add the egg yolks to the paste and pulse about 6 times to mix together.

In a stand mixer fitted with a dough hook, add both flours and salt. On low speed, mix together for 5-10 seconds. Turn off, add the lobster paste/egg mixture and olive oil then start mixing together on medium-low speed. Drizzle in the water and continue mixing until the dough forms a ball, about 2-3 minutes. Turn off and scrape down, then repeat kneading the dough for another 2-3 minutes (or this can be mixed by hand in a large bowl, then kneaded until smooth). Turn off the mixer and take out the dough, wrap in plastic wrap. Refrigerate the dough for at least ½ an hour or up to a few hours.

Divide the dough into 10 pieces, then use your hand to flatten the pieces into rectangles or discs about ½-inch thick. Keep discs covered with a cloth or plastic wrap while you rolling one out. Using either a hand pasta machine or the stand mixer pasta attachment, process each disc by first sprinkling it with a little flour to keep it from sticking in the machine. On the lowest (thickest) setting, slide the disc once through the machine then fold it and process it again, sprinkling a little more flour if it seems sticky. Adjust the setting to next thinness and slide the pasta through two times without folding it; repeat this two times on the next thinness setting; and repeat until you have pasta that is about 1/8th-inch and is slightly translucent.

On a lightly floured, smooth counter or large cutting board, sprinkle the sheet of pasta lightly with flour and slice it into ¾ to 1-inch strips. Gently place the strips on lightly floured wax paper on a cookie sheet. Repeat this process until all the discs have been rolled out, cut, and are layered on wax paper on the cookie sheet. If you are not cooking the pasta right away, cover the cookie sheet lightly with plastic wrap and refrigerate until needed. This may sound complicated but it actually goes pretty quickly and is fun to do. Great project to do with dinner guests!

About ½ hour prior to serving: Begin heating the pasta water. Add 6 quarts of water to a large pot and turn on high heat.

To Make the Seafood Trio:

In a large sauté pan on medium heat, melt 2 Tablespoons butter with 2 Tablespoons olive oil. Add garlic to the pan and sauté for 1 minute. Sprinkle the scallops with salt and pepper. Increase heat to medium-high. Add wine, scallops, mussels, parsley and tarragon to the pan, cover and cook about 3-5 minutes or until the mussels have opened. Drain accumulated liquid into another large saucepan. Dispose any mussels that did not open Add lobster meat to seafood and take off heat. Cover and reserve Seafood Trio in a 200° oven to keep warm.

To Make Sauce:

In the large saucepan or sauté pan over high heat, reduce the liquid by half, about 5-7 minutes. Add the cream and reduce until slightly thickened, about 3-5 minutes. Reduce the heat to low; add the salt, pepper and tarragon, then pieces of butter one at a time to incorporate into the sauce. Simmer on low, stirring occasionally, while the pasta cooks. Stir in one cup of sauce to the Seafood Trio.

To Cook the Pasta:

To boiling water, add 1 Tablespoon salt and 1 Tablespoon olive oil. Add fresh pasta, stirring very gently. Bring to a boil and cook, stirring a few times gently, for 2-3 minutes or until just al dente. Drain pasta in colander. Add the pasta to remaining sauce and gently toss together.

To Serve:

In warmed individual bowls, serve a generous portion of pasta, top with Seafood Trio, making sure each person receives two lobster claws, two scallops, several mussels and some remaining lobster meat.

Suggest serving with a light salad and herbed garlic bread.

Enjoy!

Serves 6.
* Female Lobsters – To tell if a lobster is female – the small fins under the tail at the intersection of the tail and body will be soft and pliable if it is a female; they will be hard if it is a male.

** Cold Water Cooking Method – Next time you cook lobsters, try starting them in cold, heavily salted water (about 2 Tablespoons for large pot). With the lobsters in the pot, turn on heat to high (we use a gas turkey fryer outside) and bring to a rolling boil. This should take about 20-30 minutes, depending on how many lobsters are in the pot. For this recipe, take out 6 lobsters as soon as they come to a full rolling boil and plunge them into cold water to stop their cooking. You want the lobsters slightly under-cooked because the meat will finish cooking later. Note: We usually cook lobsters the evening before making this recipe and take out six out for this recipe and leaving other lobsters to eat that evening by boiling those lobsters just two more minutes for a traditional boiled lobster dinner. The beauty of the cold water method is the meat is very tender because all the lobsters cook at the same temperature and the lobsters weren’t shocked entering hot water.

“Traditionally a southern dish made with shrimp or in some places alligator, I chose to feature Maine lobster, shrimp, and scallops. I mixed it up a little,” Maynard said. “This dish can have some strong flavors. I used lighter spices, different than those traditionally used so as not to overpower the delicate flavors of the Maine seafood.” His dish also utilized the traditional ingredients peppers, celery, onions, and sausage.

Maynard said he entered this contest because he likes to cook, and he “likes competition.” An avid home cook, he also cooks at local fundraising dinners such as those held at the Conway House in Camden. He enjoys cooking traditional Maine Bean Hole Bean dinners there.

The table setting Maynard prepared was complete with red and yellow carnations, decorative lobsters, red place mats and crisp white plates. He served his dish with a side of coleslaw and “lobster biscuits” (traditional biscuits shaped with cookie cutters in the shape of lobsters).

When asked the secret ingredient to the success of his recipe at this year’s contest, Maynard was quick to credit “Maine seafood, along with a little touch from God.”

In a 4 quart Dutch oven, brown the cubed andouille sausage, drain, and set aside.

Cook the next seven ingredients in butter, with salt to taste, on medium-low heat for about 5 minutes. Do not overcook. With a slotted spoon, remove the vegetables to the bowl with the sausage and set aside.

Now add 2 cups of clam juice and thyme, bring to a boil, and add the rice. Cook by directions on rice. While rice is cooking, prep the seafood. Devein and rough cut ½ pound of shrimp and scallops. Chop parsley and green onions.

When the rice is done, add the shrimp and scallops, as well as the 1 pound chopped lobster, parsley and green onions, vegetable mix, and smoked sausage. Fluff the rice gently to the mix but do not stir.

Place the ½ pound of clean, un-chopped shrimp on top of the rice and cover. On low heat, cook the whole shrimp and when done, remove the ½ pound of un-chopped shrimp to use for plating.

Plate using the precooked, chopped lobster and ½ pound of un-chopped shrimp and toasted pine nuts.

August 2, 2014

“My middle name is Bonart,” Adam said when asked where the title of his recipe originated. “This is a New Orleans inspired recipe. I am originally from New Orleans, and this meal reflects that region. I wanted to create a dish that honored lobster in its shrine of Rockland,” he adds. Adam said his recipe is the perfect brunch item.

“You don’t want to mask the quality of Maine lobster. I sautéed Owl’s Head lobsters in chives and capers and created a platform. On the plate, I placed a warmed artichoke heart, poached egg, lobster, and a slightly spicy yet light Hollandaise sauce. I use the lobster meat to help create the platform.” Adam featured local, farm fresh products in his recipe.

His table featured a red lobster buoy centerpiece and lobster plates and napkins. Adam provided a welcoming table setting for judges to sample his dish. Glasses that said, “The Bloody Merrier” served up complementary Bloody Marys with lobster claws as stirrers.

Adam is currently building a house in Owl’s Head, with plans to become an alpaca farmer. We hope he also spends some time in the kitchen and comes back with an entry for next year’s contest. Here is his 2014 prize-winning entry!

Start a pot of water to boil for poaching eggs. At the same time, sauté the crushed garlic in olive oil. Just before the garlic turns brown, remove from the pan and discard.

Put the chopped lobster, artichoke hearts and chopped capers in the pan of olive oil on low heat and sauté.

Meanwhile, combine the egg yolks, lemon juice, salt, black pepper, cayenne, and a Tablespoon of water together. Place mixture over the pot of boiling water and whisk in the melted butter. Stir constantly until Hollandaise just starts to thicken. When it reaches a sauce consistency, place the bowl in a cold, liquid bath. A separate double boiler is better for this procedure if you own one.

Poach the eggs for two minutes in the boiling water.

To assemble Lobster Bonart:

Place the artichoke heart in the middle of a warm plate. Surround the heart with the sautéed lobster meat.

Place the poached egg on the artichoke heart. Pour the sauce over the egg and sprinkle with the chopped chives over the lobster meat and place two whole capers on the egg. Place two uncut chive stems on the side of the plate and serve.

August 1, 2014

One of the highlights of this year’s 67th Annual Maine Lobster Festival was the Seafood Cooking Contest. Held in the North Entertainment Tent on the fairgrounds, this event was a crowd pleaser of the highest order. Five creative chefs from all over the country vied for the title of Seafood Cooking Champion, with some of the most unique dishes ever seen.

April 30, 2014

I am just back from the market with bunches of lovely fresh spring spinach in tow. Looking for a new way to use them, I went to allrecipes.com and found an interesting take on a spinach “bite”; call it a brownie if it makes your kids like spinach more. Trust me, your cocktail guests will like it as well as an appetizer.

October 22, 2013

When rummaging in my garden for dinner, I tend to reach for kale over the Swiss chard. I think that’s because I never really came upon the right flavor combo that seemed over- the- top- delicious. Well, those days are over. The combination of spicy hot pepper flakes, pink salt, olive oil, and the zip of lemon juice send me to the moon. Plus chard is a powerhouse of vitamins A, C, and K as well as providing a wealth of minerals like iron and potassium.

It couldn’t be quicker or easier. So if your garden resembles mine and has a big stand of rainbow chard…take charge of the chard with this healthy recipe….

Melt butter and oil together in a heavy skillet. Add garlic and red pepper. Add the chopped chard, a little salt and pepper, and stir to coat. Cover and cook until tender, stirring occasionally, about 5-9 minutes.

Add the lemon juice, stirring and correct seasonings.

Enjoy as a side to a vegetarian meal or complements rich, roasted meats nicely too.

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, about 4-6 minutes depending on size. Using a slotted spoon, transfer the mussels to a bowl, discarding any that do not open. Set aside 16 mussels in their shells and shuck the rest. Pour the mussel broth into a large glass measure and set aside to allow any sediment to settle.

Heat the butter and oil in a large soup pot. Add the potatoes, salt, and pepper, and cook over medium heat, stirring occasionally, for 5 minutes. Add the carrots, leeks, bell pepper, and shallot, and cook, covered, over low heat until all the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the wine, raise the heat to high, and cook briskly until reduced by about one-third, about 3 minutes.

Add the reserved mussel broth, leaving any sediment behind, and add the cream and the shucked mussels. Simmer, uncovered, for 5 minutes to blend flavors.

Add the reserved mussels in their shells. Season with additional salt and pepper to taste. (The chowder is best when allowed to age for at least 4 hours, or overnight.)

Reheat gently. Ladle into bowls, making sure that each serving contains at least 2 mussels intheir shells, and serve.

October 10, 2013

Pear trees seem to have on years and off years. This must be an “on” year. I’ve noticed many pear trees really laden with fruit, and I had the good fortune to get the green light from a friend with two prolific pear trees recently. I’ve had a huge box of pears on my porch steps for a week now and I have finally decided what to do with them…pickled pears! Perfect with a cheese plate or on a holiday spread.

I have a tried and true recipe from “a guy who pickles” in Friendship, Bob Stafford…and here it is! The recipe was handed down from Bob’s Great Grandmother, Ida. It’s from the 1870’s and sure to please.

October 8, 2013

This is a good basic recipe for fruit-based dressings. You may experiment with your own choice of fruits, but this combination of real Maine maple syrup and apples is perfect for fall salads and as a marinade. This dressing will keep for several weeks under refrigeration.

September 26, 2013

If you like to shop the farm stands, Autumn may be one of your favorite times of year. Bins of every kind of pumpkin, squash, and gourd offer their unique personalities for our culinary and decorating pleasure.

I’ve tried cooking down sugar pumpkins for pie with satisfactory results, but actually prefer a dry squash such as buttercup for pie making. Every year I make a batch of pumpkin butter and, at the end of the day, I must say that my usual routine is to go with canned pumpkin for pumpkin butter, even after looking at all the farm stand beauties. Here is my recipe and it’s a quick and “no fail” deal….

Combine all ingredients except the lemon juice in a heavy bottom pot. Bring to a simmer and, stirring often, cook for 30-40 minutes until it is thickened. Let it cool and add the lemon juice, adjusting the spices if you so desire. Keeps in the fridge near forever. While this spicy and delicious butter keeps well under refrigeration, it is not safe to can. I love it on toast. It’s the essence of Autumn all year long!